An easy and delicious starter to serve before dinner
Serves 12
Prep time: 10 minutes
Total time: 30 minutes
Ingredients:
1 pound shitake mushrooms, stem discarded and caps sliced into 1/2 inch thick strips
1 large yellow onions, sliced
3 tablespoon butter
Kosher salt and freshly ground pepper
1/2 teaspoon fresh thyme leaves, chopped
3 ounces Gorgonzola cheese cut into 1/2 inch pieces
Bread for bruschetta, sliced, about 18 - 24 slices
Instructions:
Brush the bread with olive oil and toast it in the oven at a 425 degree broiler. In a large skillet on medium heat, melt the butter and add the mushrooms and onions. Season with salt and pepper. Pan roast for about 15 minutes, until golden brown. Sprinkle the vegetables with the thyme and toss. Add Gorgonzola and remove from heat, cover and allow to set for about 5 minutes, until the cheese is melted. Transfer to a serving dish with the prepared toasts and serve.
Terri’s Tips:
Roast in 375 degree F oven or on medium heat prepared charcoal grill until golden; toss vegetables with melted butter and roast. If grilling add the cheese after you remove from the fire
Any mushroom will work or use a combination of button, Shitake and portabella
Cooking Wiser:
Use 3-4 tablespoons olive oil to replace the butter
Purchase prepared bread toasts to save time